I second the WB-06 as I am using it in a wheat beer tomorrow.
Also, I could not seem to locate Sorachi Ace or non-organic Pacific Gem. PG isn't a big deal, but I'd like to be able to input the other and the yeast.

You have the LME, but not DME. From experience I've found the SRM on the DME to be true to what CBW claims, while the DME is darker than claimed. Thus, I use the DME exclusively when I'm brewing lighter colored beers.

Grapefruit - a tarter version of an orange - can be used dry or fresh peel as well as the juice..

Pectin Enzyme (Pectinase) which is used for removing pectin haze from fruit beers - normally used in wine...

And also seeing I grow all the herbs I use in my garden - from anise through to sage - stating whether they are fresh or dried would help...

And a Kraeusen (gyle) calculator would also be a very useful addon for CO2 conditioning along the lines of:http://www.homebrewtalk.com/wiki/index.php/Krausening but more in depth like taking into account the amount of CO2 in wort for primary fermentation plus temp etc....

And especially on the grains database an additional column that showed the maximum percentage amount of grains recommended of the total amount of various grains used...

Thanks. These are a few items that i'm seeing more and more of working at a homebrew shop. I'm guessing that customers would be happy to see them added to the beertools library to make recipe formulation easier.

i've been told the barley comes from montana, northern brewer lists it as follows:1.6-2.4° L. An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. Good for single infusion mashes; works well with adjuncts.

what would be really helpful for me, is knowing how to add grains to my inventory. i mean i can open the grain editor, but almost all the fields are a mystery to me.what is:DBFGDBCG?i assume they have something to do with og and fg, but what? how do they relate to the specs i found?what isAICG?; TSN?; FG-CG?; HWE? anyone? beuler?...i'd love to be able to add these myself (i can post if i do)

i've been told the barley comes from montana, northern brewer lists it as follows:1.6-2.4° L. An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. Good for single infusion mashes; works well with adjuncts.

what would be really helpful for me, is knowing how to add grains to my inventory. i mean i can open the grain editor, but almost all the fields are a mystery to me.what is:DBFGDBCG?i assume they have something to do with og and fg, but what? how do they relate to the specs i found?what isAICG?; TSN?; FG-CG?; HWE? anyone? beuler?...i'd love to be able to add these myself (i can post if i do)

It’s hard to say what values you should use because of the lack of available data. The 1.038 potential seems a little high so I would use 82.0% for DBFG, 1.5% for FG-CG and 3.5% for moisture. That should put potential at around 1.036. Hopefully that gets you in the ballpark when formulating your recipes.